Rheology of the paste from gelatinization by extrusion during the production of third-generation snacks

摘要: Abstract In a extrusion process for snacks the influence of different raw material properties and processing conditions on viscosity paste final snack quality was studied. Potato granules flakes, mixed with potato starch water, were processed in gelatinization part an extruder. The leaving this placed back cell force (BEF) required to press measured. calculated shear rates using best suited model, power law model. BEF small but moisture content temperature had great viscosity. relations are presented model equations. forming extruder pressed into pellet. After expansion by frying evaluated sensory panel. Some related conditions.